Gluten-free crustless pumpkin pie. Delicious and easy to make.
Ingredients
- eggs: 2 piece
- brown sugar: 0.5 cup
- ground cinnamon: 1 tsp
- salt: 0.5 tsp
- ground nutmeg: 0.5 tsp
- ground cloves: 0.25 tsp
- ground ginger: 0.125 tsp
- ¼ cups evaporated milk: 1 piece
- pumpkin puree: 1 can (15 ounce can)
- pecans: 0.25 cup (chopped, optional)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C).
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Beat eggs, brown sugar, cinnamon, salt, nutmeg, cloves, and ginger in a bowl until blended. Stir in milk and pumpkin until mixture is smooth; transfer to a 9-inch glass pie dish. Sprinkle with pecans.
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Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until set, 30 to 40 minutes more. Cool for at least 1 hour before slicing and serving.
